The best advice here is to make a timing list, I was taught this many moon ago when I worked as a chef and it is a lifesaver.
Work out when you want things to be done by and work backwards. Remember that something can be served warm, other need to be piping hot straight out of the oven. This can buy you a bit of time if needed.
Prep as much as poss the night before, you can chop veg, wrap the pigs in blankets, make the stuffing, etc. If you want to do a starter then In would suggest a cold starter than can be done in advance as well, my mother-in-law always does a salmon mousse with crusty bread, which can be done in the days before.
Keeping the kitchen tidy helps me as well, I try to wash things as I’m going along, you can’t do everything but you can do a lot.
And finally, make sure you wear a chefs hat and apron, you will feel the part and it will give your loved ones something to laugh at.